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        <h1>
            <center>舌尖上的内蒙古</center>
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        <p style="text-align: center; font-size: medium;">本报记者 秦定超 </p>
        <br>
        <span style="color: gray;"> 2024年06月18日11:28 | 来源：<a
                href="https://www.baidu.com/s?ie=utf-8&f=8&rsv_bp=1&tn=15007414_dg&wd=%E5%86%85%E8%92%99%E5%8F%A4%E7%BE%8E%E9%A3%9F&oq=%25E6%25B3%25B8%25E5%25B7%259E%25E7%25BE%258E%25E9%25A3%259F%25E6%258E%2592%25E8%25A1%258C%25E6%25A6%259C%25E5%2589%258D%25E5%258D%2581%25E5%2590%258D&rsv_pq=99e9f1710005f303&rsv_t=7a40sj7S%2FAo1MtAihMufABb1hX1DKoD18OJI%2FCanx43xyscDxlCIl1Mn%2BBHF4mBQ7vQ&rqlang=cn&rsv_enter=1&rsv_dl=tb&rsv_sug3=28&rsv_sug1=35&rsv_sug7=101&rsv_sug2=0&rsv_btype=t&inputT=61959&rsv_sug4=62614"
                target="_blank">内蒙古美食网</a></span>
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        <p style="text-align: center; font-size: medium; color: red;">手把肉</p>
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        <p>手把肉，就是手把羊肉，就是挑选膘肥肉嫩的羊，就地宰杀，扒皮入锅，放入佐料，进行蒸煮，因为净手后吃肉时一手把着肉，一手拿着刀，割、挖、剔、片，把羊骨头上的肉吃得干干净净，所以得名“手把羊肉”。该肉制作过程简单明快，只加一小把盐（也有的不加盐，吃时蘸盐），火候恰如其份，血水消失不久，肉熟而不硬。</p>
        <p><a href="https://baike.baidu.com/item/%E6%89%8B%E6%8A%8A%E8%82%89?fromModule=lemma_search-box"
                target="_blank">详情</a></p>
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        <img src="../img/tui.jpg" alt="图片加载中..."><br>
        <p style="text-align: center; font-size: medium; color: red;">烤羊腿</p>
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        <p>烤羊腿菜形美观，颜色褐红，肉质酥烂，味道香醇，色美肉嫩，浓香外溢，佐酒下饭，老少皆宜，实乃草原美肴之一。“烤羊腿”是蒙族名菜，流传广远，西北各地，皆有制作。
            此菜以羊腿为主料，经腌制再加调料烘烤而成。成菜羊腿形整，颜色红润，酥烂醇香，滋味鲜美，回味悠长。</p>
        <p><a href="https://baike.baidu.com/item/%E7%83%A4%E7%BE%8A%E8%85%BF?fromModule=lemma_search-box"
                target="_blank">详情</a></p>
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        <p style="text-align: center; font-size: medium; color:red">麻辣鸡的制作</p> -->
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            编辑：3组
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